Chocolate peanut butter mudcake

Try this (healthier) version of a choc mudcake as a pièce de résistance to impress guests.

Gluten-free | Vegan


For the cake:
3 cups cooked black beans*
1 cup unsweetened desiccated coconut
1/3 cup raw cacao powder
1 teaspoon (gluten-free) baking powder
Pinch of sea salt
1/2 cup natural smooth peanut butter (no added sugar or oils)
1/2 cup extra virgin coconut oil, melted
1/2 cup rice malt syrup
3 teaspoons pure vanilla extract

For the icing:
1/2 cup natural smooth peanut butter (no added sugar or oils)
1 x 20ml tablespoon raw cacao powder
1 x 20ml tablespoon rice malt syrup
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened almond milk


1. Preheat your oven to 180°C (fan-forced) and line a 22 x 11 cm loaf tin with baking paper.

2. Process all of the cake ingredients together in a food processor until smooth. Spoon the mixture into the prepared tin and even out the surface with the back of a spoon (the mixture will be quite thick, so I also used my fingers to help press it into the tin).

3. Bake in the preheated oven for 15 minutes. Allow the cake to cool in the tin and then transfer it to the fridge to chill before icing and cutting (ideally, leave it in the fridge overnight). The cake will firm up as it cools.

3. To make the icing, mix the peanut butter, cacao powder, rice malt syrup and vanilla extract together in a bowl until well combined. Add the almond milk a little bit at a time, stirring until smooth. (You can add a little extra almond milk if you want to thin the icing out further).

4. Spread the icing over the chilled cake and then cut into pieces to serve. Store the cake in the fridge for a day or so, or freeze.


*The author of the recipe used black turtle beans that had been previously soaked and cooked. You can also use canned black beans; just drain them and rinse them well.